Marinated Fall Vegetable Salad

Marinated Fall Vegetable Salad
Servings: 12 Prep 30 mins Chill 24 hrs to 48 hrs Cook 8 mins

Ingredients

Marinade:
  • 1 1/4 cups extra-virgin olive oil
  • 1 medium-size onion, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 2 cinnamon sticks
Salad:
  • 2 white turnips (1/2 pound total), peeled, cut in 1/4-inch half-moons
  • 1/2 head cauliflower (about 3/4 pound), cored and cut into flowerets
  • 1/2 head broccoli (about 3/4 pound), cut into flowerets
  • 2 large carrots, peeled and cut into 1/2-inch thick slices
  • 1 sweet green pepper, cut into 1/2-inch-wide slices
  • 1 sweet yellow pepper, cut into 1/2-inch-wide slices
  • 1 sweet orange pepper, cut into 1/2-inch-wide slices
  • 1/2 red onion, cut in 1/2-inch-thick rings
  • 1 bunch radishes, each cut in half
  • 4 cloves garlic, peeled and crushed
  • Rind of 2 lemons in thin strips
  • Juice of 2 lemons (about 1/3 cup)

Make It

1. Bring large pot of water to a boil.

Marinade:

2. In saucepan, combine oil, onion, salt, cumin, paprika, black pepper, cayenne, turmeric and cinnamon sticks. Simmer 5 minutes, stirring occasionally.

Salad:

3. To boiling water, add turnips, cauliflower, broccoli, and carrots; boil 3 minutes. Drain; rinse under cold water to stop cooking; drain.

4. In large bowl, combine cooked vegetables with sweet peppers, red onion, radishes, garlic, lemon rind and juice. Pour hot marinade over vegetables; stir to coat. Cover; refrigerate 24 to 48 hours; stir occasionally. Serve at room temperature. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 102, Fat, total (g): 8, chol. (mg): , sat. fat (g): 1, carb. (g): 8, fiber (g): 3, pro. (g): 2, sodium (mg): 155, Percent Daily Values are based on a 2,000 calorie diet.